4th of July Dessert – Red, White, and Blue Fudge Stars

Silicone molds have become one of my absolute favorite kitchen gadgets. They are so easy to use and come in so many fun shapes. When it comes to creating 4th of July desserts, I find myself grabbing my star shaped silicone molds time and time again.

Two years ago I brought these Creamy Coconut Red, White, and Blue Stars, pictured above, to a Fourth of July party. I heard lots of oooohs and aaaaaahs, and a few too many ewws. Don’t get me wrong, these coconut candies are wonderful, but there are a lot of coconut haters out there, and many were at the party that day.

I love coconut, as do a handful of my friends, and those lucky few were more than happy to wrap up the extras to take home with them.

I understand that not everything I make will please the masses, but I liked this red, white and blue star so much, that I felt compelled to use a recipe that would appeal to a larger crowd.

I chose to use white chocolate fudge. It’s easy to color and mold as long as you follow my step-by-step instructions. When I made my Conversation Heart Fudge earlier this year, I tried to just pour the warm fudge into the mold, but the finished candies were wrinkled and ugly, so I came up with a simple solution.

My method for making these stars out of fudge is so easy that even kids can help. They’ll have fun smashing the fudge into the molds. Their little hands will make easy work of it.

I know many of you attend outdoor picnics on July 4th, and although these are made using white chocolate, you can serve them outside as long as you place them in a shady spot on the table.

Heat white chocolate or white confectionery coating and sweetened condensed milk in a medium saucepan over low heat. Stir frequently until about half of the chocolate or candy coating is melted. Turn off heat or remove from stove top and let sit for two minutes then stir until smooth. The heat from the melted chocolate will help to melt the remaining pieces of chocolate. If you still have un-melted pieces, set the pan back over low heat for a minute, then repeat.

NOTE: If you overheat this creamy white fudge, it will become greasy as the cocoa butter may seep out of the chocolate. If that happens see how you can fix it, here.

Equally divide the white chocolate fudge into 3 bowls. Color one bowl red, one bowl blue, and leave one bowl white. Allow the fudge to sit at room temperature for 30-60 minutes to cool and thicken.

Divide the red fudge into 12 equal pieces. Roll into balls and press into the bottom of your silicone star molds.

Divide the white fudge into 12 equal pieces and press them on top of the red fudge in the molds. Repeat with the blue fudge. Allow fudge to sit at room temperature for 2 hours.

Pop fudge stars into the freezer for 15 minutes. Then remove and un-mold. Press on the back side of each star mold, pushing the fudge out onto your work surface. They are ready to serve.

Store your Red, White and Blue Fudge Stars in an airtight container at room temperature for up to 2 weeks.

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